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‘Roasted Butternut Squash Soup’


Butternut Squash Soup.. it just sounds like a cozy fall afternoon in a cup. Wrapped up in some creamy goat cheese, sprinkled with freshly ground black pepper, and topped with some deliciously nutty pumpkin seeds. It makes an entrance at any meal you serve it at, especially with its bright gold appearance. This dish isn’t just about the looks though, if you’re looking for a nutrition-packed soup, I’ve got just the one for you. Got the season’s first cold or feeling slightly under the weather? This is sure to be your body’s wake up call.

Butternut Squash is in the category of winter squash, some countries also call it ‘Butternut Pumpkin’. This is noted when slicing open a butternut squash, the middle part resembles a pumpkin, which also contains seeds that look similar to pumpkin seeds. However, the taste profile of a butternut squash is sweeter and slightly more nutty. 

The ease of making this soup is one of the very reasons why I love it so much. It’s simple to make, uses minimal ingredients, but comes out stunningly delicious every time. One piece of kitchen equipment I use while making this recipe is a Vitamix. Although, if you don’t have a Vitamix, I recommend using any high speed blender or even a hand puree blender. After baking the butternut squash, the flesh is so soft even a small blender could puree it into a soup.


Among other things, butternut Squash is a great source of fiber, Vitamin A, Vitamin C, and Vitamin B6. It is also a good source of folate, iron, magnesium, niacin, potassium, thiamin, and vitamin E. In short terms, this winter squash has wonderful benefits for the skin and especially the eyes. Beta-carotene (a precursor to Vitamin A) and another phytochemical called, Lutein are especially important for the health and protection of our eyes. Seeing really is believing when our diet is rich in Vitamin A.


Pumpkin seeds, also called ‘Pepitas’, are said to be an ancient remedy used for medicine in the Native American culture. They date back almost 7500 years ago. Pumpkin seeds are a great source of copper, manganese, magnesium, and phosphorus. They are also a good source of iron and zinc. Pumpkin seeds also contain the amino acid tryptophan, which is the building block for serotonin. Without significant amounts of tryptophan in the diet, the neurotransmitter serotonin will be suppressed. Wow, what a power house of a seed! Pass the pumpkin seeds my way, I’ll be adding more to my soup, please!

*Extra: ‘Pepitas’ are simply pumpkin seeds without the white outer shell. They are light green in color and have a nutty taste. Because of their high concentration of phosphorus, they may help to reduce bladder stones. It has also been suggested that pumpkin seeds may help promote prostate health by reducing inflammation.


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Roasted Butternut Squash Soup Recipe




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This recipe is an original Healthy Chew recipe, all rights reserved.

All photos used were taken by and for The Healthy Chew, all rights reserved.



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